Vegetables as Mellowing Agents…for 5.23.2015

This is our fifth season growing vegetables for sale, our fourth season with it getting at least one person’s full time attention, and our first full season with it being our family’s only source of income. (Janet worked a part time job for half of last year.) We (and the USDA) still consider ourselves beginning farmers. And for a few more months, we still get to be classified as “young farmers,” as the USDA caps this distinction at age 40 years.
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So, as young, beginning farmers that depend on the growth and sale of vegetables to support our family of six, and with good faith commitments made to 75 CSA members for the 2015 season, we spend a fair amount of time in February through May being, shall we say, curious about how the seeds will germinate, how the greenhouse heater will function, how the rains are timed, how the temperature fluctuates, how the transplanting goes, and how the thousands of plants fare in the ground.
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Curious sounds so much better than worried.
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Then, when things go well, there is a moment when we walk the fields, look around, and
sigh a huge sigh of relief.
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Sure, there are some crops that aren’t growing as well as we would like. (High tunnel cucumbers? Not as healthy as we want. Experimental rows of summer squash using different methods? It’s painfully clear which method worked tremendously better, and so we wish we had treated them all that way, but we never would have known without the trial…)
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But in general, we are surrounded by healthy plants. Abundant vegetables. And thanks to our Community Supported Agriculture members, we know that a certain amount of this produce is already spoken for. We know it will go to the kitchens of households that value this nourishment. (Thank you!DSC_0092 Not pictured here today are our turnips. Our sweet salad turnips, variety name Hakurei, are ready. If you really want to know how to enjoy them, take a lesson from our three-year old, demonstrated here in a very short video.  DSC_0123Available for Market Share CSA members to choose from this week: Arugula, Bok Choy, Collards, Cucumbers, Garlic Scallions, Hearty Mix, Lettuce Mix, Microgreens, Radishes, Salad, Spinach, Turnips …and Pepper Jelly, Fermented Jalapenos, naturally leavened Hearth Baked Bread. PLUS Plants: Cilantro, Dill, Basil, Parsley, Zucchini, Tomatoes, Eggplant (variety details on ordering page).

2015 Market Share CSA Members: Reserve your selection online to pick up on Saturday, May 23 at our farm, at the Brandermill Green market, or at the South of the James market.

**Anyone may order select goods from us, through Fall Line Farms, Richmond’s online farmers’ market. You can use discount code “broadfork” to earn a complimentary 6 month subscription.

Recipe Suggestion: (see other suggestions catalogued on our Recipe Page)
This one came to us from a CSA member this week, and while it sounds crazy (Lettuce Soup??), she said it was too yummy not to pass on. We plan to make this for dinner tonight! Recipe credit: Edible Garden Cookbook
Creamy Lettuce Soup (serves 4, makes 7 cups)  Time 45 min
1.5 lbs green lettuce (romaine, butter for example – or use any combination of our current greens – hearty mix, etc.)
2 large leeks (white and light green parts only), Split lengthwise, rinsed well and sliced
2 tbsp. butter
¼ tsp freshly ground nutmeg, more for sprinkling (Penzey’s carries whole nutmegs, fresh makes all the difference)
Finely grated zest of one lemon (we used lime as we were out of lemons)
¾ tsp kosher salt
¼ tsp ground black pepper
1 qt reduced sodium chicken broth
½ cup half and half

  1. Cut ribs from lettuce and chop.  Chop leaves, Set both aside separately.
  2. Cool leeks and lettuce ribs in butter in a 5-6 qt pot over medium heat with nutmeg, lemon zest, salt, pepper, stirring occasionally until tender, about 10 minutes.
  3. Stir in lettuce leaves and broth, cover, and bring to boil over high heat.  Reduce heat and simmer until lettuce is tender, 1-2 minutes.
  4. Whirl soup in batches in a blender until very smooth, pouring as blended into a large bowl.  Return soup to pot and stir in half and half.  Heat, stirring, over medium heat until steaming. (don’t let it come to a boil), about 2 minutes.
  5. Ladle soup into bowls or cups and sprinkle more nutmeg on top.

Enjoy ~ Janet, Dan, and the rest of the Broadfork crew
(Want to learn more about us? Visit us on FacebookInstagram, or Twitter.)

Certified Naturally Grown Farm in search of: 
We are currently shopping for a couple of large pieces of equipment. We aren’t looking to trade these for vegetables – just cold hard cash. But we sure would appreciate help from any of you in locating either of these items in a gently-used state. Let us know if you have one of these things, or if you see a good source. Thanks!
:: Refrigerator case with glass front for our farm stand  :: Honda Odyssey van, perhaps a 2007 or so? This is for the family, not vegetable deliveries, and the budget has its limits, but any help locating one is appreciated. Craigslist and CarsGuru.com haven’t been of much help for the past month or so that we have been looking.DSC_0087
Above: we have been gathering and drying red clover blossoms to make tea.
Below: Birthday season continues around here, and this guy turned 6 this week, with a crazy shaped cake of his design. DSC_0081

Farm & Market Share CSA for 5.20.2015

This week’s Farm Share will most likely include:
Cucumbers, Radishes, Microgreens, Kale, Lettuce, Hearty Greens, Turnips and/or Chard (depending on how they are doing on Wednesday morning).
It is still very early for cucumbers, but we like to grow an early season crop in our greenhouses. We talk about how unique it is in our Instagram post found here.

Recipe Suggestions: (which we catalog weekly on our Recipe Page)
Cucumber Kimchi – We know this is an off-the-wall Korean condiment, but we really love it. Some say it is an addictive hot-dog topping. We love it with eggs and on top of salad and along side any meal. If there is any way you still have Garlic Scallions around from last week’s share, they are perfect in this kimchi.
Microgreens – These nutrition-packed babies are perfect anywhere: On sandwiches (with hummus or any sandwich fillers), on top of larger-leaf salad, on top of pizza, on top of soup, or mixed in with scrambled eggs. These are the baby plants of kale, collard, kohlrabi, cabbage, and mizuna, which are shown to be up to 40 times as nutritious as their adult counterparts.
RadishesCilantro Radish Salsa (listed as part of Steak Tacos – sub another form of protein if you wish) or try Ghee Poached Radishes, served with any salad greens.
Turnips – if the turnips end up being ready for picking (they are borderline as of this morning) and you are new to our CSA and/or these turnips, you are in for a treat. We grow a super-sweet and tender Japanese variety called Hakurei. They are great raw on a salad or super tasty cooked. We recommend cooking them with butter and salt – on the stove top or roasted in the oven. They are delicious as a side for any meal or served on top of any protein. Try this Roasted Turnip recipe with poppy seeds, or try this Glazed Turnip recipe.
Hearty Greens or Chard – We’ll just keep saying it: we love these in a simple saute with butter, salt, and onion or garlic. We serve this a lot. Both of these greens are perfect in green smoothies. See guidance here or a recipe list here.

Available for Market Share CSA members to choose from this week: Cucumbers, Collards, Garlic Scallions, Hearty Mix, Radishes  …and Pepper Jelly, Fermented Jalapenos, naturally leavened Hearth Baked Bread. PLUS Plants: Cilantro, Dill, Basil, Parsley, Cucumbers, Yellow Summer Squash, Zucchini, Tomatoes, Eggplant (variety details on ordering page).

2015 Market Share CSA Members: Reserve your selection online to pick up on Wednesday, May 20th at our farm, in Church Hill, or at Good Health Herbs.

Enjoy ~ Janet, Dan, and the rest of the Broadfork crew
(Want to learn more about us? Visit us on FacebookInstagram, or Twitter.)

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(A piece of our table this past weekend at South of the James Market.)

What Our Plates Look Like…and a note about Bugs…for 5.16.2015

What an amazing turn out we had for our Farm Day * Plant Sale * Farm Tour last Saturday! Thank you immensely to everyone who traveled our way and spent part of their weekend with us. We really love it when the community members that we grow food for descend upon this little piece of earth to look and listen and ask questions. And suck on some honey-pops and bring home plants for your garden!
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{Speaking of the honey pops: We made 75 of them and thought that would be plenty. Thank you for the number of visitors exceeding our expectations and our apologies for selling out of the honey-pops before the end of the afternoon!}

We like to help parents succeed at getting their children to eat a lot of vegetables, so today we are sharing what our family members’ plates look like and how we handle this subject.
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Our kids are 8, 6, 3, and infant. Our oldest turned 8 this week. Yes, we had cake. She chose banana-bread-cake and we topped it with whipped cream (we whipped it ourselves, and did not add sugar. This is how she asks for it.) We don’t always have dessert, but if we do, it is certainly a rule that our kids have to eat their dinner vegetables and protein first.
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At each dinner and most lunches, we try to offer 3 or 4 vegetable choices and tell the kids they have to choose 2 or 3 of them. We use a 50-25-25 rule, which is that vegetables need to cover 50% of a person’s plate, with protein and carbohydrates covering 25% each. (Our fats tend to be incorporated into each of the other three calorie types through dressing, sauce, toppings, fat on the protein, etc. We eat lots of good, healthy fats.)
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What does this look like for various menus? Salad and microgreens are easy vegetables to serve and we involve the kids in making dressings to top the greens. We are in a constant rotation between olive-oil-balsamic-vinaigrette, honey-mustard-vinaigrette, and a homemade ranch (mayo-yogurt-herbs). We love a simple saute of greens (hearty mix, kale, collards, spinach, beet greens, etc.) cooked up with some fat, salt, and vinegar. The kids love this as well, and often their three vegetables are salad greens, microgreens, and cooked greens.

Other vegetable options change with the seasons. Simple sliced veggies, when they taste as good as ours, are easy: Cucumbers, Tomatoes, sweet Peppers. Spring and fall radishes they love in a salad like this one with soy sauce or this one with honey mustard. Or even simpler: Tossed with a mixture of olive oil, rice vinegar, honey, and sea salt. No greens added – just radishes and sauce. We are all huge fans of alliums (onions, garlic, leeks…) in a saute with butter (or whatever fat you prefer) and salt. This makes everything better: cooked greens, pan-cooked carrots, pan-cooked radishes, turnips, etc. We also like to do a lot of stir-frying and mix the vegetables in with the protein and fat, as well as shamelessly putting a lot of veggies in with scrambled eggs. (Finely chopped greens, root vegetables, pepper and tomatoes in season, etc.)
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They also are allowed to put a sauce on their cooked vegetables – like barbecue sauce, hoisin sauce, homemade ranch, soy sauce, rice vinegar, balsamic vinegar, etc. They each have their preference.

If one of our kids is resisting vegetables, we serve the vegetables first and have a rule that they have to be eaten before the protein and carbohydrates are served. This works. Not always immediately, but our rule is that if dinner is not eaten as served, it is served again for breakfast. This really works. We are on our third three-year-old experience and it is sometimes painful. Three year olds, in our experience, can really resist and be quite stubborn. But our older two kids, who have already “graduated” from this system, have a clear understanding of the parameters. Vegetables get eaten. They know how to serve a healthy, well rounded plate of food. They sometimes have dinner leftovers for breakfast. We feel good about their eating and their perspective on healthy food, as well as their perspective on food that is eaten sparingly as treats. What we are doing isn’t magic, but it also isn’t always easy. Good luck and ask us for more information if you need help!
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And a note about Bugs: We have a good number of new CSA members this year and whenever people are new to eating local, organic greens there can be a learning curve about bugs as they relate to the vegetables you pick up from us. Notably, our inability to remove each and every one from your food. We don’t broadcast kill bugs for many reasons, including the negative side-effect of killing beneficial insects along with the troublesome pests. We double (and sometimes triple) wash all of our bagged greens, but sometimes little insects or even little spiders cling on to the leaves through all of our washing and sorting process. In bunched greens or heads (lettuce, cabbage, broccoli…) there are certainly some bugs buried down in the vegetable matter that we can’t remove. On the large, industrial ag scale we have been told that vegetables are gassed or exposed to some sort of radiation post-harvest, killing the bugs but not the vegetables, which allows the bugs to fall out. We don’t do this. :)  So….sometimes you the consumer get to have an experience with a bug from our farm! Try your hardest to embrace it and understand that it is a product of your food being grown in harmony with nature. Wash the vegetables thoroughly yourself to be sure it is ready for eating. And if you are traumatized by a bug encounter in our vegetables, just let us know and we will do what we can to replace the item.

Recipe Suggestions: (which we catalog weekly on our Recipe Page)
Radishes – Remember you can roast them. Or slice and serve cold tossed with homemade ranch dressing. (We always substitute yogurt from Old Church Creamery instead of using the sour cream it calls for.)
Garlic Scallions – use like scallions (all of the tender light part), getting the garlic taste. Use raw in dressings or in salad, or saute up for anything (eggs, pasta salad, stir fry, salad dressing/topping.) Use the dark green tops in any soup/stock. (We keep them in a bag in the freezer with other stock ingredients until the bag is full and we have enough to make a pot of stock from these veggies and bones. Then that broth is delicious alone or can be used to cook rice or beans, making them more flavorful and nutritious.)
Kale – In addition to last week’s massaged kale salad suggestions (archived here), you can always simple slice the kale into thin ribbons and add any salad dressing. We love a mixture of balsamic vinegar, olive oil, a touch of honey, plus sea salt, sharp cheddar chuncks, pecans, and raisins.
Collards or Chard or Hearty Mix – treat just like Kale, above, or slice into ribbons and braise in buttery veg or chicken broth and serve with any protein (beans, tofu, or meat).

Available for Market Share CSA members to choose from this week: Arugula, Chard, Collards, Cucumbers, Chard, Garlic Scallions, Hearty Mix, Lettuce Mix, Little Gem Lettuce, Microgreens, Radishes, Salad Spinach …and Pepper Jelly, Fermented Jalapenos, naturally leavened Hearth Baked Bread. PLUS Plants: Cilantro, Dill, Basil, Parsley, Cucumbers, Yellow Summer Squash, Zucchini, Tomatoes, Eggplant (variety details on ordering page).

2015 Market Share CSA Members: Reserve your selection online to pick up on Saturday, May 16 at our farm, at the Brandermill Green market, or at the South of the James market.

**Anyone may order select goods from us, through Fall Line Farms, Richmond’s online farmers’ market. You can use discount code “broadfork” to earn a complimentary 6 month subscription.

Enjoy ~ Janet, Dan, and the rest of the Broadfork crew
(Want to learn more about us? Visit us on FacebookInstagram, or Twitter.)

CSA shares for 5.13.2015

Before the produce list, here is a huge Thank you!  to everyone who joined us this past Saturday to see the farm, buy plants, hear about agriculture, nutrition, soil biology, and our Certified Naturally Grown practices. It was so lovely to have our piece of earth visited by so many interested and caring members of our community. Our next gathering will be a CSA member potluck in the fall, on the flip side of this growing season.

This week’s Farm Share will most likely include:
Cucumbers, Radishes, Garlic Scallions, Kale, Hearty Mix, Salad Mix, Lettuce, and two of the following three: Spinach, Chard, or Collards.
It is still very early for cucumbers, but we like to grow an early season crop in our greenhouses. We talk about how unique it is in our Instagram post found here.)

Recipe Suggestions: (which we catalog weekly on our Recipe Page)
Radishes – Remember you can roast them. Or slice and serve cold tossed with homemade ranch dressing. (We always substitute yogurt from Old Church Creamery instead of using the sour cream it calls for.)
Garlic Scallions – use like scallions (all of the tender light part), getting the garlic taste. Use raw in dressings or in salad, or saute up for anything (eggs, pasta salad, stir fry, salad dressing/topping.) Use the dark green tops in any soup/stock. (We keep them in a bag in the freezer with other stock ingredients until the bag is full and we have enough to make a pot of stock from these veggies and bones. Then that broth is delicious alone or can be used to cook rice or beans, making them more flavorful and nutritious.)
Kale – in addition to last week’s massaged kale salad suggestions (archived here), you can always simple slice the kale into thin ribbons and add any salad dressing. We love a mixture of balsamic vinegar, olive oil, a touch of honey, plus sea salt, sharp cheddar chuncks, pecans, and raisins.
Collards or Chard or Hearty Mix – treat just like Kale, above, or slice into ribbons and braise in buttery veg or chicken broth and serve with any protein (beans, tofu, or meat).

Questions about how to enjoy this amazing food? Ask a staff member at this week’s pick up!

Available for Market Share CSA members to choose from this week: Spinach, Cucumbers, Chard, Kale, Radishes  …and Pepper Jelly, Fermented Jalapenos, naturally leavened Hearth Baked Bread. PLUS Plants: Cilantro, Dill, Basil, Parsley, Cucumbers, Yellow Summer Squash, Zucchini, Tomatoes, Eggplant (variety details on ordering page).

2015 Market Share CSA Members: Reserve your selection online to pick up on Wednesday, May 13th at our farm, in Church Hill, or at Good Health Herbs.

**Anyone may order select goods from us, through Fall Line Farms, Richmond’s online farmers’ market. You can use discount code “broadfork” to earn a complimentary 6 month subscription.

Enjoy ~ Janet, Dan, and the rest of the Broadfork crew
(Want to learn more about us? Visit us on FacebookInstagram, or Twitter.)

Farm Day this Saturday…first cucumbers are in!…5.9.2015

With temps around 85 degrees this week it is hard to hang on to the memory that April was unseasonably cool. Quite below average. Then came the beginning of May, and in a pattern not unknown to central Virginia, it feels like we skipped straight to summer.
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But we still get to relish the spring crops! Radishes, kale. Hearty greens mix, collards.
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Plus our CSA members get to benefit from our love of growing very early cucumbers. They aren’t cheap or easy to get this early, but they are so delicious. 20150507_080813[1]
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(If you can manage to admire more than just the cucumbers, you will notice that we put mis-matched socks on our baby. We think he prefers it this way.)
20150507_081253[1]Because this season is getting a later start than previous ones, most of our vegetables that we are currently harvesting are going to our CSA members. (Shares are still available if you wish to sign up!) We had cucumbers yesterday for some of our Farm Share CSA members, and more will be picked Friday for Market Share CSA members to order. Then all Farm Share members will get some next Wednesday.

Our harvests this spring in general are good, and we are growing and picking more than we have in any previous years, but some things are just not ready yet.
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This tomato photo is not an example of something that is usually ready by now – but it is a nice tease for us all of the deliciousness that lies ahead. Swing through this weekend to check on how everything is growing:

Please do plant to join us this Saturday for our Farm Day * Plant Sale * Tour * Open House. We are excited to share with you all the newest additions here and to provide a walking tour in which we describe in detail our growing practices, our Certified Naturally Grown status, our passion for high nutritional content in the vegetables (and how we go about accomplishing this), and our general farm-geeky thoughts about soil science and plant health. Saturday, May 9th. 1:00 – 5:00. Tour @ 2:30. See details at the very bottom of this message.
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(Photo above by Tisha Lyn Photography, from a few weeks ago. See the cucumber plants behind Janet? Those little things are the fruiting plants in the above photo of our baby with the cucumbers, taken this morning!)

Available for Market Share CSA members to choose from this week: Chard, Cucumbers, Microgreens, Radishes, Salad…and Pepper Jelly, Fermented Jalapenos, naturally leavened Hearth Baked Bread. PLUS Plants: Basil, Parsley, Broccoli, Tomatoes, Eggplant (variety details on ordering page).
janet sylvie field
2015 Market Share CSA Members: Reserve your selection online to pick up on Saturday, May 9 at our farm, at the Brandermill Green market, or at the South of the James market.

**Anyone may order select goods from us, through Fall Line Farms, Richmond’s online farmers’ market. You can use discount code “broadfork” to earn a complimentary 6 month subscription.

Recipe ideas:
Chard, Salad & Microgreens– make a heartier meal out of it by taking the grain bowl approach, inspired in us by the Bon Appetit magazine: Start with our greens (raw salad or chard, or perhaps even lightly wilted chard), add a well seasoned grain to one section of the bowl, a crispy or juicy protein to another section, maybe a roasted vegetable to another third of the bowl, and then top with sprouts, nuts, seeds, and dressing (such as the Turmeric-Tahini dressing they recommend). Think of it as salad, kicked up a notch.

The beautiful (and organic!) t-shirts and/or hoodies that we wear at market? You can now order them directly from the printer, in the size and color of your choosing! See our online shirt shop to place your order. We can’t wait to see you sporting these! Huge thanks, as always, to the talented Jennifer Strader for drawing the artwork for us.
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Enjoy ~ Janet, Dan, and the rest of the Broadfork crew
(Want to learn more about us? Visit us on FacebookInstagram, or Twitter.)
20150506_125911[1]Farm Day is Saturday, May 9th! 1:00 – 5:00pm. Open Farm/Open Barn. Plant Sale. Guided Tour at 2:30. Apiary (honeybee hives) interpretation. Food samples featuring our veggies. Lemon-Honey popsicles, $1 each, for the young and young at heart. Shop from our full selection of vegetable and herb transplants for your garden. Check out the new barn, featuring farm stand and CSA member pick up area, and join in a guided walking tour of our abundant vegetable farm in Chesterfield county to learn how we manage the soil and plants for optimum health, nutritional content, and overall deliciousness! Please plan to join us, and spread the word! {No fee for the tour. Family friendly. Please – no pets.} plant sale farm tour 2015-05

 

CSA: Farm Share & Market Share for 5.6.2015

The first pick-up for our Summer Farm Share is this Wednesday, May 6th. Please pick up your share at your chosen location during the indicated times. (Contents of the email sent last week are repeated below in case you missed it.) Any questions? Reply to this email.

This week’s Farm Share will most likely include:
Garlic Scallions, Radishes, Salad, Hearty Greens Mix, Kale, Spinach, Arugula.
(Those picking up at the farm will hopefully get a cucumber…everyone should get a cuke or two next week!)
It is very early for cucumbers, but we like to grow an early season crop in our greenhouses. We talk about how unique it is in our Instagram post found here.)
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(This is our chubby baby this morning, posing with a tiny corner of our cucumber rows.)

Recipe suggestions/Preparation tips:
Garlic Scallions – use just like garlic, or like traditional scallions. It is the garlic plant harvest at the “scallion” stage. Slice like scallions, enjoy raw or sauteed with the fat and protein of your choice, savor the garlic flavor! (combine with butter and eggs, or coconut oil and tofu, or sausage, or chicken and olive oil…)
Radishes – Slice raw on top of a salad. Roast with oil and salt and pepper. Slice and serve raw with a vinaigrette dressing.
Hearty Greens Mix – Great raw or cooked (steam, saute, braise…) Add it to a regular salad greens mix to boost texture and nutrients. Toss with any delicious, whole-foods dressing – recipe suggestions here.
Kale – Great raw or cooked. For raw salads, we love it massaged style, where you rub/squeeze oil and vinegar, etc., into the kale leaves to soften and flavor them. This link provides three different versions of delicious massaged kale salads. Cooked: add kale to a quiche, casserole, soup, or sauteed with any protein.
Arugula – This peppery green is fabulous tossed with feta or goat cheese and a dressing from the link above. Super tasty on top of pizza. Combine with eggs for a zesty upgrade from a standard egg dish.

Questions about how to enjoy this amazing food? Ask a staff member at this week’s pick up!

Available for Market Share CSA members to choose from this week: Chard, Salad, …and Pepper Jelly, Fermented Jalapenos, naturally leavened Hearth Baked Bread. PLUS Plants: Basil, Parsley, Broccoli, Tomatoes, Eggplant (variety details on ordering page).

2015 Market Share CSA Members: Reserve your selection online to pick up on Wednesday, May 6th at our farm, in Church Hill, or at Good Health Herbs.

**Anyone may order select goods from us, through Fall Line Farms, Richmond’s online farmers’ market. You can use discount code “broadfork” to earn a complimentary 6 month subscription.

And finally…Please forward this to anyone you know that you think would be interested in the high quality, nutrient dense, Certified Naturally Grown produce that we grow and sell. We still have Farm Shares available, and we will pro-rate the share cost if a household joins after the season has already begun.
(Pictured below: This morning’s crew meeting in the greenhouse, plus empty baby seat in the foreground because the baby is not part of the crew yet.)
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Enjoy ~ Janet, Dan, and the rest of the Broadfork crew
(Want to learn more about us? Visit us on Facebook, Instagram, or Twitter.)

Farm Day is Saturday, May 9th! 1:00 – 5:00pm. Open Farm/Open Barn. Plant Sale. Guided Tour at 2:30. Apiary (honeybee hives) interpretation. Food samples featuring our veggies. Lemon-Honey popsicles, $1 each, for the young and young at heart. Shop from our full selection of vegetable and herb transplants for your garden. Check out the new barn, featuring farm stand and CSA member pick up area, and join in a guided walking tour of our abundant vegetable farm in Chesterfield county to learn how we manage the soil and plants for optimum health, nutritional content, and overall deliciousness! Please plan to join us, and spread the word! {No fee for the tour. Family friendly. Please – no pets.} plant sale farm tour 2015-05

Open House [Farm] May 9th…orders & two markets for 5.2.2015

Please plan to join us May 9th, from 1:00 – 5:00, for our spring Farm Day: open house [farm], Plant Sale, farm tour, beekeeping interpretation, food samples, popsicles, general farm merriment…
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Check out our new barn! Pick up a few plants for your garden or deck-containers.
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plants
We have three new colonies of bees just installed in our orchard. Learn about how they got here, how they are settling into their new home, and how they are different than most bees around.
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(these apple blossoms are now gone, but the tiny baby apples are slowly swelling)
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See your future salad growing. Join us for a guided tour at 2:30 and learn about how we operate as a Certified Naturally Grown farm for biological soil health, excellent food flavor, plant health, and human nutrition.
planting rachel dan elletta
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Relish in the company of farmers, farm children, fellow organic farm and food lovers. greenhouse
Enjoy the colorful ways we lay out your food in our fields. (And have you been enjoying the photos in this post that are clearly superior to the others? Those are compliments of the amazing Tisha Lyn Photography. Thank you!)
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Until then, plant sales continue on the farm each day, 9am-5pm, self serve, honor pay. Driving directions to us are found on our website.

We will be at two markets this weekend (Brandermill Green Market, set up in the parking lot of Market Square, intersection of Rts 288 and 360, and the South of the James Market in Forest Hill Park).
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Recipe Suggestions: We made a simple Radish salad this week, similar to this recipe, but without the raw onions. They are delicious sliced and tossed with olive oil, vinegar, salt, and pepper. Perhaps some honey too if you wish. We were also in the mood for thai, so we made two Spicy Thai Noodle soups this week – found here and here – and added our garlic scallions, kale, and spinach to them both. The amound of spice you add is up to you, and you can sub beans or tofu for the chicken that it calls for. Arugula is fantastic with goat cheese, a honey balsamic dressing, and some pecans. Same for our lettuces!

Available for Market Share CSA members to choose from this week: Arugula, Chard, Garlic Scallions, Kale (red russian), Little Gem lettuce, Microgreens, Radishes, Salad, Spinach…and Pepper Jelly, Fermented Jalapenos, naturally leavened Hearth Baked Bread. PLUS Plants: Basil, Parsley, Broccoli, Tomatoes, Eggplant (variety details on ordering page).

2015 Market Share CSA Members: Reserve your selection online to pick up on Saturday,May 2 at our farm, at the Brandermill Green market, or at the South of the James market.

**Anyone may order select goods from us, through Fall Line Farms, Richmond’s online farmers’ market. You can use discount code “broadfork” to earn a complimentary 6 month subscription.

AND – those of you wanting to sport our beautiful (and organic!) t-shirts and/or hoodies, you can now order them directly from the printer, in the size and color of your choosing! See our online shirt shop to place your order. We can’t wait to see you sporting these! Huge thanks, as always, to the talented Jennifer Strader for drawing the artwork for us.

Enjoy ~ Janet, Dan, and the rest of the Broadfork crew
(Want to learn more about us? Visit us on FacebookInstagram, or Twitter.)

Farm Day is Saturday, May 9th! 1:00 – 5:00pm. Open Farm/Open Barn. Plant Sale. Guided Tour at 2:30. Apiary (honeybee hives) interpretation. Food samples featuring our veggies. Lemon-Honey popsicles, $1 each, for the young and young at heart. Shop from our full selection of vegetable and herb transplants for your garden. Check out the new barn, featuring farm stand and CSA member pick up area, and join in a guided walking tour of our abundant vegetable farm in Chesterfield county to learn how we manage the soil and plants for optimum health, nutritional content, and overall deliciousness! Please plan to join us, and spread the word! {No fee for the tour. Family friendly. Please – no pets.} plant sale farm tour 2015-05